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Wednesday, December 17, 2014

One Hour Cinnamon Rolls

My boys and I love to bake for the neighbors and family.  My youngest son is only 8 years old, but he hates to make cookies.  He would rather spend his time in the kitchen making rolls.  Last year, he perfected the Pecan Rolls So Easy A 7 Year Old Can Make Them. This summer he made the pecan rolls along with these yummy 1 Hour Cinnamon Rolls for the fair and got a Grand Champion ribbon on a basket with the 2 of them.

I found the recipe in the Oklahoma Wheat Commission cookbook. It is full of great recipes just like the one from Kansas that I love. I love it so much that I am giving away copies of the Oklahoma Wheat Commission cookbook.  Leave a comment with you favorite food gift item that you like to give or receive and I will have the boys pick 5 winners.

Making goodies for friends and family is so much fun and I like these rolls because they can have them for Christmas morning breakfast. In the past we have made Christmas Snickerdoodles, 2 Cheese Braided Wheat Bread, Easy 5 Minute Microwave FudgePecan Praline Crunch, 30 Minute Oatmeal Pecan Squares, Hello Dolly Bars, Cherry Cheese Pie, Pecan Pie Cheesecake, Cinnamon Roll Muffins, Cream Cheese Christmas Snickerdoodles and Nut Free No Bake Cookies




One Hour Cinnamon Rolls
-2013 Best of Wheat Cookbook from the Oklahoma Wheat Commission
Mix and let set for 10 minutes:
                3 ½ cups warm water
                ¾ cup sugar
                ½ cup vegetable oil
                6 tablespoons yeast
Then add:
                1 tablespoon salt
                3 eggs
                10 ½ cups flour
Mix together for 10 minutes, then let sit covered for 10 minutes.  Oil counter top and turn out dough.  Divide in half.  Roll one half into a rectangle (about 15 inches by 20 inches). 
Spread with:
                ¼ cups melted butter
Sprinkle with a mixture of:
                1 cup sugar
                1 tablespoon cinnamon
Roll tight starting on the long side.  Cut into 12-16 rolls depending on what size you want.  Place on greased cookie sheet or 2-9x13 inch pans.  Repeat with other half of dough.  Let rise 20-30 minutes until to desired size.  Bake 12-15 minutes until golden brown. 
Let cool before frosting with:
2 tablespoons butter
                2 dashes salt
                2 teaspoons vanilla
                6 cups powdered sugar
                Milk or apple juice to achieve desired consistency.

What is your favorite recipe to give to friends and family over the holidays? Comment to win!

Tuesday, December 16, 2014

Flat Aggie visits J-M Mushroom Farm



            I got to visit J-M Mushroom Farm in Miami, OK.   J-M Farms is the only commercial mushroom farm in Oklahoma. They are family owned and have been in business since 1979.  J-M has a large central facility where packing, shipping, composting and the beginning stages of growing occur.  There are also five satellite farms where most of the harvesting occurs.  They supply mushrooms to 8 states.  J-M Farms grows white button mushrooms, crimini or baby brown mushrooms, and portabella or large brown mushrooms.  They grow about 27 million pounds per year.
           
            When I arrived at J-M Farms, I had to be signed in as a visitor.  I received my visitor’s badge, hairnet, gloves, rain suit, and smock that I would need for my visit.  They are very serious about food safety here!   


           


            Growers, Lisa, Susan, and Beth, showed me around the farm and taught me about growing mushrooms. I didn’t realize how much time went into growing mushrooms.  From the time the compost or the “food” starts being made to when they put the spawn or “seed” in takes about 32 days.  Then after the “seed” goes into the compost it takes about 28 days to get a mushroom.

            The first process in growing mushrooms is making the compost or mushroom food.  This takes place outside, whether hot or cold.  The day I was out there it was 32 degrees.  The basic ingredient of compost is wheat straw.  It also contains gypsum, chicken litter, and cotton seed meal.   
 
These ingredients are mixed together, watered, flipped, and set in a pile to break down.  They do this with front end loaders and specialized compost turners.  This process utilizes naturally occurring microbes, or bacteria, to convert these raw ingredients into mushroom food.  The composting process takes 24 days.  After the 24 days, the compost is placed on the fill line and put into trays and moved into the building for the next phase.


             
            The next step is eight days long.  It involves the compost being pasteurized.  During pasteurization, the air and compost is heated to 140 degrees to kill any bacteria that will make mushrooms or people sick.           

After the 8 days, the next step is adding the mushroom spawn or seed.   

The compost is dumped out of the trays on a line that mixes it and adds the “seed”.  It is then put back in the trays and pressed. 

Then it goes into a spawn room where the compost temperature and air temperature will be monitored so that the mushroom seed can grow.  It is in this room for 13 days.



             The trays are then pulled out of the spawn room and put on another line where the casing layer is applied to the surface of the trays.  Casing layer is made of black peat, blonde peat, lime, and CI (casing inoculate).  The CI is added to the layer to help the mushroom grow.  This layer looks like a layer of dirt on top of the trays.  This is what the mushroom will grow out of and be picked from.  The trays are then placed in a setback room where the compost temperature and air temperature are monitored and water is applied.  They are in this room for 11 days.







            On day 12, the trays are then transferred to the picking hall or a satellite farm to be harvested or picked. 

            In the picking room, the compost temperature and air temperature are monitored and more water is applied.  On day 16 or 17 after casing, the mushrooms will be ready to be picked.  The harvesters pick the mushrooms by hand into the containers that have been ordered by J-M Farms’ customers. 



            Then the mushrooms go to the CPM (Crop Production Measurement) department to be weighed and scanned. 

            The sales department gets orders from customers and gives them to the packing and shipping department.


Then they are transferred to the packing department to be packaged.




 They also slice mushrooms in the packing department.

The packing department then transfers the packages to the shipping department.





Then they will be shipped out to stores and restaurants in the 8 states that J-M supplies.
 


       
                             Check your local stores for any J-M products.

Thank you so much to the staff at J-M Farms.  I really had no idea what went into mushroom farming when I asked if Flat Aggie could have tour.  -A Kansas Farm Mom